Dijon Lemon Chicken with Dilly Potatoes & Green Beans
From the April/May 2018 issue Serves 4-6 Ingredients For the chicken: 2 pounds boneless skinless chicken thighs 2 TBSP extra-virgin olive oil 2 TBSP fresh lemon juice 2 TBSP Dijon
Marinara Meatballs with Herbed Cauliflower Puree
From the April/May 2018 issue Serves 4-6 Ingredients For the meatballs and sauce: 1 pound ground pork 1/2 pound ground beef 1 large egg 1 TBSP finely chopped parsley 1
Honey Lime Salmon with Spaghetti Squash & Mango Salsa
From the April/May 2018 issue Serves 4 Ingredients For the salmon: 1 medium (3-pound) spaghetti squash, cooked and shredded (see note) 1-1/2 pounds wild salmon filets Sea salt and black
Roasted Chicken & Asparagus Salad with Citrus Dressing
From the April/May 2018 issue Serves 4 Ingredients For the salad: 1 pound boneless skinless chicken breasts 1 pound asparagus, ends trimmed 3 tsp extra-virgin olive oil, divided use 3
Steak Kabob Salad with Chimichurri Sauce
From the April/May 2018 issue Serves 4 Ingredients For the skewers: 1 pound beef sirloin, cut into 1-inch cubes Sea salt and black pepper, to taste 1 large red onion,
Turkey Meatball Waldorf Salad
From the April/May 2018 issue Serves 4 Ingredients For the meatballs: 1 pound ground turkey 1/4 cup finely chopped scallions 1/4 cup chopped parsley 1 garlic clove, minced or finely
Creamy Broccoli Soup with Flaked Salmon
From the April/May 2018 issue Serves 4 Ingredients 1 pound wild salmon 2 TBSP extra-virgin olive oil, divided use Sea salt and black pepper, to taste 1 pound broccoli crowns,
Spicy Shrimp Lettuce Wraps
From the April/May 2018 issue Serves 4 Ingredients For the shrimp: 1 pound peeled and deveined shrimp 2 tsp ground cumin 1-1/2 tsp chili powder 1 tsp garlic powder 1
Baked Blueberry “Oatmeal”
From the April/May 2018 issue Serves 4 Ingredients Coconut oil, for greasing the pan 2 medium sweet potatoes, peeled and grated 1 cup unsweetened coconut flakes 1/2 cup pecans, chopped
Brussels Sprouts Breakfast Hash
From the April/May 2018 issue Serves 2 Ingredients 4 slices bacon, chopped (see note below) 3 medium Yukon Gold potatoes, grated 1/2 pound Brussels sprouts, trimmed and thinly sliced 1/2
